Spanish Gazpacho
Cold Tomato Soup with Cucumber and Peppers
Servings: 6
Adjust servings here:
Equipment
- blender
- frying pan
Ingredients
- 300 grams tomatoes
- 1 red bell pepper aka Paprika
- 1 cucumber
- 500 ml tomato juice
- 1 lime
- 2 tbsp vinegar
- a little bit of salt
- 1/3 chili pepper or chilli flakes
Instructions
- Cut the onion, tomatoes and cucumber and add them to your blender. Set aside a few slices of cucumber and some diced onion and tomato for garnishing.
- Clean the bell pepper and grill or fry it in a frying pan until roasted.
- Chop the chili and add it to the blender. Add lime juice, vinegar, roasted bell pepper, tomato juice and salt.
- Store the tomato mixture in the fridge for at least 1 hour.
- Prepare the garnish by dicing the tomato, cucumber and onion. Mix the dices in a small bowl before serving.
- Serve the gazpacho in a glass with the vegetable dices on top. Add a bit of pepper to taste.
Notes
It’s a good idea to prepare this recipe a day ahead. The flavors develop and improve after resting in the fridge for a while.
Enjoy!
